Fish soup from Norway: Fiskesuppe – how to cook it and where to try it in Oslo and Bergen

Fish soup is one of the most popular and easiest dishes to prepare in Norway. Fiskesuppe is not just a soup, but a piece of Norwegian nature: sea air, fresh seafood and a creamy taste that will warm you up in any weather. With the addition of salmon, cod, shrimp and saffron, the soup becomes a real gastronomic delight. In this article, we will tell you how to make this famous Norwegian soup and where to try it in Norway.

What is Fiskesuppe and how did it become popular in Norway?

Fiskesuppe (or fish soup) is a traditional dish that includes seafood such as salmon, cod, shrimp, and often cream to create a rich and creamy flavour. It has been prepared in Norway for centuries, ever since fishermen began using their fresh catches to create delicious and nutritious soups. It is often served as a main course, especially in coastal towns.

What ingredients are used in classic Fiskesuppe?

The main ingredients are:

• Salmon and cod are the main fish used in the soup, but other seafood can be added to taste.
• Shrimp – added at the end of cooking to keep them tender.
• Potatoes and carrots – for richness and texture.
• Onions and garlic – for flavour.
• Cream – forms the base of the creamy texture, making the soup smooth and satisfying.
• Broth – seafood or vegetable, usually without meat to avoid overpowering the flavour.
• Saffron – often used to add depth of flavour.

How to make classic Norwegian fish soup Fiskesuppe?

Ingredients for 4 servings:

• 500 g salmon fillet
• 300 g cod fillet
• 150 g shrimp (small)
• 1 large carrot, diced
• 3 potatoes, diced
• 1 medium onion, chopped
• 1 clove of garlic, finely chopped
• 500 ml fish or vegetable stock
• 300 ml cream
• 1 teaspoon saffron
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon dill (optional)

Preparation

1. Heat the olive oil in a pan and fry the onion and garlic until soft, about 3 minutes.
2. Add the carrots and potatoes and continue to fry for another 5 minutes.
3. Pour in the stock and bring to a boil, then simmer on low heat for 10–15 minutes, until the vegetables are tender.
4. Add the fish (cod and salmon) and cook for another 5 minutes, until the fish is tender.
5. Add the cream, saffron, salt and pepper, bring to a boil, but do not boil.
6. Add the prawns and cook for 3–5 minutes until heated through.
7. Serve the soup hot, sprinkled with dill and accompanied by a slice of rye bread.

Where can you try the best fish soup in Norway?

How can you make fish soup more filling and add more seafood to it?

To enhance the flavour, you can add seafood such as mussels, squid or even scallops to the soup. You can also make the soup with white wine or champagne, which will give it a slight tang and a refined taste. If you want to make the soup more filling, add potatoes and small cubes of bacon for extra flavour.

How to serve Fiskesuppe and what drinks go well with it?

Traditionally, fish soup is served with crusty bread or breadsticks.

• Drinks: white wine (such as Sauvignon Blanc), light beer (pilsner or lager) or apple cider from the Hardanger region.
• For non-alcoholic drinks, cranberry juice or light green tea are ideal.

Fiskesuppe is not just a soup, but an immersion in the atmosphere of Norwegian fjords, fresh air and rich sea waters. Norwegian cuisine values purity of flavours and simplicity of ingredients, and fish soup reflects these principles perfectly. It will warm you up on cold autumn and winter days, give you an unforgettable taste of northern nature and delight even the most discerning gourmet. Try making it at home or head to Norway to enjoy this gastronomic masterpiece in the best restaurants.